This is a Miso Dip that you get from 7-Eleven convenience stores in Japan. When you buy a cup of veggie sticks at 7-Eeven, it comes with a dip in a small plastic container. The dip is full of umami and quite addictive. This recipe is a mimic of 7-Eleven Miso Dip.
Put mayonnaise and miso in a small bowl. Using a small spatula, gradually mix a small amount of mayonnaise at a time into the miso (note 6). Once the miso becomes smoother, mix them together.
Add sugar and dashi to the miso mayonnaise. Mix well.
Add several drops of rāyu to the dip and mix well.
If mimicking 7-Eleven pack, stand the vegetable sticks in a small round plastic container or a cup. Then place the cabbage pieces next to the sticks. Put the Miso Dip in a tiny plastic container or bowl.
Otherwise, place the vegetables on a plate or a bowl and serve with Miso Dip in a separate bowl to dip in.
1. If possible, use Japanese Kewpie mayonnaise to get the flavour closer to the 7-Eleven version. You can buy Kewpie mayonnaise at Japanese/Asian grocery stores as well as at major supermarkets.
2. Brown miso is best suited for today’s Miso Dip because of the colour and the adequate amount of saltiness. You can use shiro miso/Saikyo miso but if you do, omit sugar as the shiro miso is sweet.
3. I know it’s ridiculous to have to make such a small amount of dashi. If you have dashi powder, you can dilute a pinch of dashi powder in a tiny amount of hot water and use it as an alternative.
4. Although optional, a bit of kick from the chilli makes the dip great. Alternative spice includes: sriracha, chilli powder, shichimi tōgarashi (Japanese spice mixture with chilli). The amount of chilli to add is up to you.
5. Sticks are about 7.5cm / 3” long, 1-1.5cm / ½” thick. Cabbage is cut into bite-size pieces.
I assembled the same vegetables as the 7-Eleven Veggie Sticks, but of course you can change it. See some of my photos in the post that include celery sticks and quartered radish pieces.
6. You don’t need to mix this way but I find that this method helps mix the miso into the mayonnaise without getting lumps.
7. Miso Dip keeps about 1 week in the fridge.
8. Nutrition per serving. Miso Dip only.
serving: 19g calories: 109kcal fat: 11g (17%) saturated fat: 1.7g (9%) trans fat: 0.0g polyunsaturated fat: 6.3g monounsaturated fat: 2.8g cholesterol: 5.8mg (2%) sodium: 196mg (8%) potassium: 11mg (0%) carbohydrates: 1.9g (1%) dietary fibre: 0.1g (1%) sugar: 1.3g protein: 0.5g vitamin a: 0% vitamin c: 0% calcium: 0.2 % iron: 0.6%